KIDAVOA OBLON

An original recipe by L'École Valrhona

Makes 60 petits gâteaux

CRÈME ANGLAISE

1300g whipping cream
1300g milk
500g egg yolks
250g sugar

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 85°C (185°F), strain through muslin and use immediately.

KIDAVOA CREAM MIX

2210g Crème Anglaise
985g KIDAVOA 50% COUVERTURE

Strain the hot Crème Anglaise through a chinois, create an emulsion by pouring it slowly over the melted couverture, to obtain a smooth, shiny, elastic texture. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.

HAZELNUT STREUSEL

255g whole Piemont hazelnuts
345g European butter
45g brown sugar
130g strong white bread flour
255g roughly ground almonds
2g salt
1ea vanilla bean

Toast the hazelnuts in an oven at 150°C (300°F) for about 10 minutes.
Roughly crush the cooled hazelnuts.
Cut the cold butter into small cubes. Using the flat beater in your mixer, mix with the brown sugar and flour to form a dough. Add the crushed nuts, the roughly ground almonds, salt and the scored vanilla bean. Mix briefly but do not let the dough break up too much.
Store in the refrigerator or freezer until you are ready.
Bake at 150°C (300°F) with the oven door slightly ajar to ensure an amber coloration.

KIDAVOA PRESSED SHORTBREAD COOKIE

1330g Hazelnut Streusel
422g KIDAVOA 50% COUVERTURE

Once the Streusel has been cooked and cooled, weigh it and break it up slightly. Mix it with the melted KIDAVOA 50% couverture and then press it immediately without crushing it. Store in the refrigerator.

KIDAVOA CHOCOLATE MOUSSE WITH CRÈME ANGLAISE

829g Crème Anglaise
1240g whipping cream
1330g KIDAVOA 50% COUVERTURE

Make an emulsion by gradually pouring the hot Crème Anglaise over the melted KIDAVOA 50% couverture.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding whipped cream.
Once the mixture is smooth, check the temperature is at 40-45°C (105-115°F) and add the remaining frothy whipped cream.
Pour immediately and freeze.

KIDAVOA SPRAY MIX

350g KIDAVOA 50% COUVERTURE
150g VALRHONA COCOA BUTTER

Melt the ingredients together.
Use a chinois to strain before using the mixture.
To give your spray mix a velvety finish, heat the mixture to 40-45°C (105-115°F) and spray it onto your frozen product.

KIDAVOA ABSOLU SPRAY MIX

1540g ABSOLU CRISTAL NEUTRAL GLAZE
154g water
308g KIDAVOA 50% COUVERTURE

Combine all the dry ingredients.  Pour over the melted butter and mix just to combine.  Drop a very small amount onto the bottom of a round flexipan (5.5cm diameter) and bake at 325ºF (163ºC) for 10 minutes or until golden brown.  Cool slightly before unmolding.  Finished crisps should be thin and lacey.

ASSEMBLY & FINISHING

PREPARATION AND ASSEMBLY
Prepare the Cream Mix. The next day, shape into small quenelles and place them on a tray. Spread out the rest of the Cream Mix (about 2000g) in a 340x340x16mm frame. Freeze. Make the Pressed Shortbread then spread out 850g in a 340x340x6mm frame. Leave to harden then cut out 48x60mm rectangles. Then cut out Cream Mix inserts of 30x48mm. Store in the freezer. Make the Crème Anglaise Mousse and immediately pour out 40g into oblong rings. Put the insert in place and fill the rings to the top (approximately 15g). Smooth out and freeze.


FINISHING
For the chocolate decoration, finely spread out the tempered KIDAVOA 50% couverture between two sheets of acetate paper. Before it hardens completely, cut out 120x40mm rectangles. Shape into a curve. Use a spray gun to apply a layer of Spray Mix onto the quenelles to give them a velvety finish.
Turn out the little cakes then glaze with ABSOLU CRISTAL. Then place them on the Pressed Shortbread. Position the chocolate decoration and finish by putting a quenelle in place.

 

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